CDMX (Mexico City)
Type of meat and cut: Mainly lamb (young sheep), with cuts such as maciza (lean meat), head, backbone, rib, belly or shoulder. Occasionally beef or goat. Preparation: Basically seasoned with salt, bay leaf, oregano or herbs; it is not usually enchilada or intensely marinated, cooking in its own juices to highlight the natural flavor. Style similar to that of Hidalgo/Texcoco. Use of leaves: Wrapped or covered with maguey stalks for cooking in underground oven or steamer; sometimes banana leaf as an alternative. Recipe with leaves: The meat is wrapped in hot maguey to preserve moisture and aromatize; it is cooked in a pit for 8-12 hours, producing consommé with chickpeas, rice and vegetables.
Puebla
Type of meat and cut: Lamb or goat; no precise cuts are specified, but includes belly and viscera. Preparation: Often enchilada or marinated with chiles (ancho, mulato), garlic, onion, cumin, clove and pepper; cooked in its juices in underground oven or steamer. Use of leaves: Covered with maguey stalks; in pot variants, wrapped in corn or banana leaves. Recipe with leaves: Season the meat with chiles and spices, wrap in maguey or banana, and cook in oven covered with earth and mat for hours; accompanied with consommé.
Oaxaca
Type of meat and cut: Goat (for enchilada) or lamb (for blanca); in variants like roll barbecue, beef with soft cuts like holanes, arm, flank and suadero. Preparation: Enchilada with chiles (ancho, guajillo, cascabel), garlic, onion, clove, pepper, almonds and olives; marinated before cooking in its juices. Use of leaves: Wrapped in maguey stalks; in roll, banana leaves. Recipe with leaves: Spread the meat with chile adobo, wrap in maguey or banana, cook in rectangular oven or pit for 4-8 hours; thicken consommé with rice and dough.
Northeast of Mexico (Coahuila, Nuevo León)
Type of meat and cut: Beef (head, cheek, neck) or veal; occasionally lamb. Preparation: Enchilada with guajillo and dehydrated tomato, or simply seasoned with salt, bay leaf and oregano; not always marinated, cooked in own juices or steam. Use of leaves: Covered with maguey or banana stalks in traditional methods. Recipe with leaves: Season the meat, wrap in maguey, cook in steamer or drum for hours; serve in tortas or burritas with onion.
Chiapas
Type of meat and cut: Beef, pork or chicken; no precise cuts are specified. Preparation: Seasoned with spices, not always enchilada or marinated; cooked in its juices in clay vessel, producing consommé. Use of leaves: Banana leaves and holy herb at the bottom of the vessel. Recipe with leaves: Place banana sticks and holy herb in vessel, add seasoned meat, cook in wood oven for hours.
Sonora and Sinaloa
Type of meat and cut: Beef (head, flank, overbelly, cheek, neck) or pork; in Sinaloa, occasionally goat or venison. Preparation: Marinated or enchilada with chiles (guajillo, ancho, California), garlic, onion, vinegar and spices; cooked in juices with vegetables like potato, carrot and olives. Use of leaves: Maguey or banana leaves to cover or wrap. Recipe with leaves: Marinate meat with chile adobo, wrap in maguey, cook in pot or pit for 3-4 hours; add veggies for consommé.
The Bajío (Guanajuato, Querétaro)
Type of meat and cut: Lamb or goat; includes belly (montalayo). Preparation: Enchilada and marinated with chiles (ancho, cascabel), garlic, onion, avocado leaves, pepper and herbs; cooked in own juices. Use of leaves: Maguey stalks in steamer or oven. Recipe with leaves: Spread meat with chile adobo, wrap in maguey, cook in steamer for hours; belly stuffed with the same sauce.
La Huasteca (San Luis Potosí, Veracruz)
Type of meat and cut: Chicken (in Veracruz), beef or goat (in SLP); no specific cuts. Preparation: Marinated or enchilada with chiles (ancho, mulato, guajillo), garlic, onion, cumin, clove; cooked in juices. Use of leaves: Banana or maguey leaf to wrap. Recipe with leaves: Marinate meat with chiles and spices, wrap in banana or maguey, cook steamed or in oven; in SLP, red adobo for parties.
Michoacán
Type of meat and cut: Beef or lamb; cuts like leg or shoulder. Preparation: Marinated with chiles (guajillo, ancho), garlic, onion, cumin, clove; cooked in juices with beef broth. Use of leaves: Maguey leaves to wrap and smoke. Recipe with leaves: Marinate meat with chile adobo, wrap in maguey, cook in pit or pot for 4 hours for tender texture.